Florian Pepin

Florian Pepin serves as the Restaurant Manager at Grand Velas Los Cabos, where he brings a wealth of experience and a passion for culinary excellence to the fine dining scene. His journey in the hospitality industry began in the picturesque south of France, where he started as a part-time waiter while pursuing his studies. This foundational experience ignited his passion for food and service, leading him to prestigious establishments such as the renowned Paul Bocuse restaurant in Orlando, Florida, and the Ritz Carlton in Phoenix, where he honed his skills in breakfast, dinner, and room service operations.

At Grand Velas Los Cabos, Florian oversees a fine dining restaurant featuring a menu crafted by two Michelin Star chef Sidney Schutte. His expertise in restaurant operations and menu development is instrumental in delivering an exceptional dining experience that reflects the rich flavors of Mexican cuisine while adhering to the highest standards of food safety and preparation. Florian's commitment to customer service is evident in every aspect of the restaurant, from the meticulous order-taking process to the seamless execution of special events.

In addition to managing daily operations, Florian is adept at budget management, ensuring that the restaurant not only meets but exceeds financial expectations while maintaining quality. His diverse skill set, ranging from food processing to event planning, positions him as a key player in the culinary landscape of Los Cabos. With a keen eye for detail and a dedication to excellence, Florian Pepin continues to elevate the dining experience at Grand Velas, making it a destination for both locals and travelers seeking an unforgettable gastronomic adventure.